1 Prepare pie crust mix, following label directions, or make pastry from your own favorite one-crust recipe. Roll out, half at a time, 1/8 inch thick; cut into 18 two-inch rounds. Fit into shallow 1 3/4-inch tart pans or tiny muffin-pan cups.
2. Combine ground beef, onion, flour, Worcestershire sauce, salt, pepper and egg in the large bowl of electric mixer; beat until blended, then gradually beat in milk, 1 tablespoon at a time, until mixture is smooth and paste-like. Place 1 teaspoonful in each tart shell.
3. Bake in hot oven (425°) about 15 minutes or until pastry is golden-brown. Top each with a thin slice of dill pickle.